July 28, 2014

Meatless Monday: Pea, Asapargus, & Garlic Soup

Pea, Asparagus, & Garlic Soup | Hard Parade
Peas are my favorite vegetable. When I was younger, I would open a can of peas, heat them up on the stove, salt them, and eat them with a spoon. If there's a menu item that features peas, I'm ordering it. If I find a recipe that is pea-centric, I'm makin' it. I'm the only one who reaches for the pea dish on Thanksgiving, but my mom makes them anyways because she knows I'll finish them regardless.

One of the reasons I like summer (and there are only a few - I'm a cold-weather girl) is the availability of delicious, sweet, fresh peas. While I certainly don't need a reason to eat a pound of them, this pea soup is another great way to get the starchy little seeds in my belly. It's topped with fresh pea shoots, which are crunchy and add flavor to mostly anything - I like adding them to my sandwiches. In my neck of the woods, they're a bit hard to find, so if you come up short, you can always leave them out but you can usually find them at Trader Joe's. 

Pea, Asapargus, & Garlic Soup
Recipe modified from Cooking Light
Serves 4
  • 2 1/2 cups fresh peas (or frozen if you can't find fresh)
  • 1/2 lb asparagus, cut into 3-inch pieces
  • 1 1/2 cups chopped cucumber
  • 2 1/2 cups ice water
  • 1 cup torn bread (I used whole grain, it's to give it some thickness - choose what you'd like!)
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 garlic cloves
  • Kosher salt and freshly ground black pepper
  • Fresh pea shoots (for garnish)
  • More olive oil, for drizzling
  • Hot sauce, for drizzling
  • 1/2 cup non-fat Greek yogurt
  • Cook the peas and asparagus in boiling water for 4 minutes. Drain and rinse with cold water to stop cooking process. Set aside 1/2 cup peas and 1/2 cup asparagus. 
  • Combine the remaining peas and asparagus, ice water, cucumber, bread, olive oil, apple cider vinegar, and garlic in a blender, processing until smooth. (I had to do this in batches). Season with salt and pepper.
  • Ladle about 1 1/2 cups soup into each of the 4 bowls and garnish with the set aside peas and asparagus. Top with a dollop of Greek yogurt and the fresh pea shoots. Drizzle olive oil and hot sauce and dig in!
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